Check out our easy recipe that cooks up fast and delicious.
Spicy Vegetarian Chili
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Prep:
25 min. -
Cook:
40 min. -
Serves:
8
Recipes
Recipe tags: no-beef base, moderate difficulty, main, vegetarian, stew
Ingredients
| 2 Tbsp | extra virgin olive oil |
| 1 | medium yellow onion chopped (about 1 cup) |
| 1½ Tbsp | Better Than Bouillon® Vegetarian No Beef Base |
| 1½ cups | water |
| 2 cans | (14.5-ounce) petite diced tomatoes (undrained) |
| 2 cans | (5.5-ounce) spicy hot tomato juice (may substitute with regular tomato juice) |
| 1 can | (6-ounce) tomato paste |
| 1 Tbsp | chocolate syrup |
| 2 tsp | ground cumin |
| 1½ tsp | chili powder |
| ½ tsp | garlic powder |
| ¾ tsp | ground oregano |
| 1 | large bay leaf |
| ¼ tsp | salt (optional) |
| 1 pkg | (12-ounce) frozen ready-to-use meat substitute crumbles |
| 1 can | (15-ounce) pinto beans (drained and rinsed) |
| 1 can | (15-ounce) black beans (drained and rinsed) |
Directions
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1
In a soup pot, heat oil over medium-high heat. Add onion; cook and stir until tender.
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2
In a small bowl, whisk No Beef Base with water until dissolved; add to soup pot.
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3
Stir in tomatoes, tomato juice, tomato paste, chocolate syrup, cumin, chili powder, garlic powder, ground oregano, bay leaf and salt; stir to combine.
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4
Bring chili to a boil. Reduce heat to medium-low; cover and simmer, about 15-20 minutes, stirring occasionally.
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5
Add meat substitute and beans, stir to combine; cover and simmer, about 5 minutes, stirring occasionally. Remove bay leaf before serving.
Serve with cornbread muffins.